CODE 64194 ACADEMIC YEAR 2020/2021 CREDITS 4 cfu anno 2 SCIENZE CHIMICHE 9018 (LM-54) - GENOVA 6 cfu anno 3 CHIMICA E TECNOLOGIA FARMACEUTICHE 8451 (LM-13) - GENOVA 4 cfu anno 1 SCIENZE CHIMICHE 9018 (LM-54) - GENOVA SCIENTIFIC DISCIPLINARY SECTOR CHIM/10 LANGUAGE Italian TEACHING LOCATION GENOVA SEMESTER 1° Semester PREREQUISITES Propedeuticità in ingresso Per sostenere l'esame di questo insegnamento è necessario aver sostenuto i seguenti esami: Pharmaceutical chemistry and technology 8451 (coorte 2018/2019) GENERAL AND INORGANIC CHEMISTRY (PCT)(MD) 55401 2018 ORGANIC CHEMISTRY I (PCT)(MD) 60822 2018 ORGANIC CHEMISTRY II (PCT)(MD) 60828 2018 Pharmaceutical chemistry and technology 8451 (coorte 2019/2020) GENERAL AND INORGANIC CHEMISTRY (PCT)(MD) 55401 2019 ORGANIC CHEMISTRY I (PCT)(MD) 60822 2019 ORGANIC CHEMISTRY II (PCT)(MD) 60828 2019 Pharmaceutical chemistry and technology 8451 (coorte 2020/2021) GENERAL AND INORGANIC CHEMISTRY (PHAR)(MD) 55413 2020 ORGANIC CHEMISTRY 60795 2020 ORGANIC CHEMISTRY II (PCT)(MD) 60828 2020 TEACHING MATERIALS AULAWEB OVERVIEW The course deals with the fundamental items of food chemistry and addresses particular attentions to the relation between nourishing and health, with a preventive framework. AIMS AND CONTENT LEARNING OUTCOMES The main formative goals are - laying basis for further learning by the chemical knowledge of nutrients in foods, also starting from the students’ personal experiences; - applying the acquired learning to widely consumed foods or to foods which are largely employed as raw materials; - favouring the development of a critical attitude that allows to remain critical when exposed to communications on the subject nourishing-health, coming from media or Internet; - critically evaluating the actual health impact both of healthy and of dangerous compounds in foods, whatever the origin of these compounds (natural and accidental) is. AIMS AND LEARNING OUTCOMES For the 4 CFU level : At the end of the course students will be able to synthesize the different topics the course dealt with identify the best of the “essential” nutrients identify the possible involvement of “essential” nutrients in chemical reaction which may decrease their bioavailability connect different topics the course dealt with estimate the importance of different foods in a balanced diet asking questions about particular dietetic choice verify whether foods can interact with drugs Moreover, for the 6 CFU level, the student will be able to Evaluate the dietetic role and the desirable frequency of some basic foods and of their derivatives on the basis of their chemical composition TEACHING METHODS Frontal lessons with the involvement of students about the topics to deal with, on the basis of students' personal experiences and interests. Lessons will be held by Teams. SYLLABUS/CONTENT For the 4 CFU level The chemical properties of carbohydrates, proteins and lipids. Food inorganics. Nutritional requirements, sources and stability of vitamins. Food manufacturing techniques. Lipid oxidation and Maillard reaction in foods and dietetics: chemistry and nutritional consequences. Additives and contaminants. For the 6 CFU level Chemical composition of Milk and dietetic milk, cheese, ricotta and yogurt). Cereals and their derived foods (i.e. bread and pasta). Legumes. Olive oils and other edible oils and fats. Other topics are chosen on the basis of the students’ requests. RECOMMENDED READING/BIBLIOGRAPHY Evangelisti F., Restani P. Prodotti Dietetici- Chimica, tecnologia e impiego – PICCIN Editore; P. Cabras, A. Martelli. Chimica degli Alimenti – PICCIN Editore TEACHERS AND EXAM BOARD RAFFAELLA BOGGIA PAOLA ZUNIN Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail. Exam Board RAFFAELLA BOGGIA (President) MONICA CASALE PAOLO OLIVERI FEDERICA TURRINI PAOLA ZUNIN LESSONS LESSONS START Following the official calendar at the beginning of the semester (close to September, 21st to the scheduled time ) Class schedule The timetable for this course is available here: Portale EasyAcademy EXAMS EXAM DESCRIPTION Oral exam, which could be held online by Microsoft Teams ASSESSMENT METHODS The oral exam requires about thirty minutes/student and is carried out in the presence of two professors. After an introductory question, the exam aims at verifying the student ability to connect the faced learning topics and integrating chemical information with nutritional implications. Exam schedule Data appello Orario Luogo Degree type Note 28/01/2021 10:00 GENOVA Orale 11/02/2021 10:00 GENOVA Orale 14/06/2021 09:30 GENOVA Orale 15/06/2021 10:00 GENOVA Orale 28/06/2021 09:30 GENOVA Orale 08/07/2021 10:00 GENOVA Orale 19/07/2021 09:30 GENOVA Orale 22/07/2021 10:00 GENOVA Orale 31/08/2021 09:30 GENOVA Orale 13/09/2021 09:30 GENOVA Orale 14/09/2021 10:00 GENOVA Orale 24/01/2022 09:30 GENOVA Orale 07/02/2022 09:30 GENOVA Orale 14/02/2022 09:30 GENOVA Orale